Name: Chipotle Salsa with Pan-Roasted Tomatillos
Yield: about 1¼ cups
Ingredients: 4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces); 3 cloves garlic, peeled; 2 chipotles in adobo (more or less depending on the level of heat you want)

YIELD: about 1¼ cups

Ingredients

4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces)
3 cloves garlic, peeled
2 chipotles in adobo (more or less depending on the level of heat you want)

Directions

1
Place a large, nonstick skillet over medium-high heat. Lay the tomatillos, cut side down, into the skillet. Add the garlic and cook for about 4 minutes, or until tomatillos are browned. Flip and continue cooking until the other side is browned. Make sure the tomatillos are soft before removing them from the skillet.
2
Place the tomatillos, garlic and chipotles into the bowl of a food processor. Add about ¼ cup of water and salt to taste. Pulse until the salsa is smooth, adding more water to reach desired consistency.